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Ingredients
Serves: 4

2 tsp olive oil

250g lean boneless lamb, cut into cubes

2 tsp ground coriander

1 tsp ground ginger

2 tsp ground cumin

330ml vegetable juice

100ml vegetable stock

1 tbsp tomato purée

1 butternut squash, peeled, seeded and

cut into cubes

3 courgettes, halved lengthways and thickly sliced

185g couscous

salt and freshly ground black pepper

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MethodPrep:25min › Cook:1hr › Ready in:1hr25min

Heat the oil in a large saucepan or flameproof casserole. Add the lamb and cook over a medium heat for 5 minutes until the lamb is richly browned. Sprinkle over the spices and cook for a further minute, stirring constantly.

Stir in the vegetable juice, stock and tomato purée and bring to the boil. Reduce the heat to a simmer, cover and cook for 30 minutes.

Stir in the butternut squash and cook for 5 minutes, then add the courgettes. Cover and cook gently for a further 25 minutes or until the lamb and vegetables are tender.

About 15 minutes before the lamb is ready, prepare the couscous. Cook following the packet instructions, then fluff up the grains with a fork.

Divide the couscous among serving bowls and spoon the lamb stew over the top. Serve immediately.

COOK SMART

*Offer harissa (the traditional North African hot sauce), on the side. Some warm Arabic flat bread and a leafy green salad would make good accompaniments. *Vegetable juice, in a can, is made from a blend of vegetable juices (principally tomato) with seasonings. Alternatively, use tomato or carrot juice.